Bircher muesli is perhaps the most famous muesli in the world. Its name comes from the Swiss doctor who first created and popularised it in his clinic. What makes it special is that the oats are not cooked – instead, they are soaked overnight, and the next day combined with grated apple (skin on) and a variety of nuts, seeds or dried fruit. Do you make your muesli in a similar way at home? I’d love to hear your favourite flavour combinations!
Serves 4.
Ingredients for Bircher muesli:
- 200 g rolled oats*
- 200 ml milk (dairy, rice, lactose-free, soya, etc.)
- 80 ml apple juice
- 150 g natural or Greek yoghurt
- 1 large apple (unpeeled), grated
- 50–70 g agave syrup (or maple syrup, honey), to taste
- 60 g dried cranberries
- juice of 1 lime
- 60 g pistachios or other nuts (Brazil nuts in the photo)
- pomegranate seeds (or other seasonal fruit – fresh, stewed or roasted)
The evening before, pour the milk and apple juice over the oats, mix well, cover, and place in the fridge overnight.
The next morning, remove from the fridge and add the lime juice, grated apple, yoghurt (I often add a bit more, depending on the oats), and agave syrup. Mix well. Spoon into bowls and top with dried cranberries, pistachios (or other nuts), and pomegranate seeds. Serve immediately.
This recipe is gluten-free, provided you use certified gluten-free oats.
Enjoy!
Recipe source – theguardian.com.
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